Quinoa stir-fry With sesame-crusted salmon

SERVES 4 PREP AND COOK TIME 30 MINUTES

1½ cups (300g) tri-coloured quinoa 2 tablespoons extra virgin olive oil 300g Swiss brown mushrooms, sliced thinly

4 green onions, sliced thinly

1 long red chilli, seeded, chopped finely

1 clove garlic, crushed

2 teaspoons finely grated ginger 1 medium (200g) red capsicum, sliced thinly

1 large (180g) carrot, cut into julienne 200g asparagus, sliced thinly

240g buk choy, quartered lengthways 200g frozen shelled edamame, thawed ¼ cup (60ml) tamari

1 tablespoon lime juice

2 teaspoons sesame oil

¼ cup (50g) black and white sesame seeds

4 x 150g boneless salmon fillets, skin on lime wedges, to serve

1 Rinse quinoa well; drain. Place quinoa and 1¼ cups (310ml) water in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender.

2 Meanwhile, heat olive oil in a large wok over high heat. Add mushrooms, green onion, chilli, garlic and ginger; stir-fry for 3 minutes or until just tender. Add capsicum, carrot, asparagus, buk choy and edamame; stir-fry for 5 minutes until tender. Add quinoa, in batches, followed by the tamari, lime juice and sesame oil; stir-fry for 2 minutes or until heated through.

3 Spread sesame seeds onto a plate; press salmon onto seeds to evenly coat on all sides. Line a frying pan with a piece of baking paper. Heat pan over medium-high heat; cook salmon, skin-side down, pressing firmly with a spatula, for 3 minutes. Turn; cook remaining three sides for 3 minutes in total or until salmon is cooked to your liking.

4 Divide quinoa stir-fry among bowls; top with salmon. Serve with lime wedges.